Chicken Enchiladas with Salsa Verde

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Chicken Enchiladas with Salsa Verde

Servings 4
Calories 139 kcal

Ingredients

  • 1 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves minced
  • 1 bottle salsa verde such as Herdez brand, (7-ounce)
  • 2 cups shredded cooked chicken breast
  • 1/3 cup less-fat cream cheese softened
  • 1 cup fat-free chicken broth less-sodium chicken broth
  • 8 corn tortillas (6-inch)
  • Cooking spray
  • 1/4 cup crumbled queso fresco (1 ounce)
  • 1/2 tsp chili powder
  • 4 lime wedges
  • Cilantro sprigs optional

Instructions

  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
  3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Nutrition Facts
Chicken Enchiladas with Salsa Verde
Amount Per Serving
Calories 139 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 211mg9%
Carbohydrates 30g10%
Fiber 4g17%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

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Posted by:

Diane